Herby Ricotta Waffles
Preparation
45
minutes
Servings
12
persons
Nutrition
170
calories
Ingredients
½ a bunch each of parsley and basil 250 g ricotta 3 eggs (medium) 1 tsp grated lemon zest 1 pinch of salt, freshly ground pepper 200 g plain soft wheat flour (Preferably Type 405) 2 level tsp baking powder 125 ml full-cream milk 50 g grated cheese e.g. Emmental, Gouda or Cheddar 400 g cherry tomatoes 100 g SUNSWEET prunes 1 tbsp olive oil Oil or fat for waffle ironInstructions
- Wash, shake-dry and chop the herbs. Mix the ricotta, eggs, lemon zest, salt and pepper until smooth. Mix flour and baking powder and stir into the ricotta mixture with the milk. Mix in the grated cheese and herbs.
- Wash the tomatoes, halve them and place them next to each other on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes. Cut the prunes in half crosswise, add to the tomatoes and bake for another 10 minutes. Mix the tomatoes and prunes, drizzle with olive oil and season with salt and pepper.
- In the meantime, heat a square waffle iron, grease it, pour in about 2 tablespoons of waffle batter at a time and gradually bake about 12 waffles. Serve with the baked tomato compote.
Recipe Categories
Breakfast, Mains,
